Reviews (2)        Add Rating & Review     117 Ratings   5 star values:        17    4 star values:        36    3 star values:        46    2 star values:        15    1 star values:        3                Martha Stewart Member     Rating: Unrated       02/05/2010   I don't see why you couldn't use quinoa. Just be sure to rinse it before cooking (but it sounds like you're familiar with it, so you probably already knew that)         Martha Stewart Member     Rating: Unrated       01/07/2009   Are there any substitutions for millet? Can quinoa be used?

Back to Curry Chickpea Potpie All Reviews for Curry Chickpea Potpie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Curry Chickpea Potpie Recipe Summary Servings: 6

Ingredients Ingredient Checklist 4 tablespoons unsalted butter 1 cup millet 2 cups of boiling water 2 large eggs 3/4 teaspoon salt, plus more to taste 2 tablespoons chopped fresh parsley 8 ounces broccoli, cut into bite-size pieces 1 medium onion, chopped 2 cups shredded green cabbage 2 cloves garlic, minced 1 tablespoon freshly grated ginger 1 tablespoon curry powder 2 large carrots, peeled and cut into 1/2-inch dice 8 ounces small white potatoes, quartered 1/3 cup red lentils 1/2 cup canned chickpeas, drained Freshly ground black pepper Ice water, for bath Raita

Gallery Curry Chickpea Potpie

Recipe Summary Servings: 6

Curry Chickpea Potpie

Curry Chickpea Potpie

Curry Chickpea Potpie

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 4 tablespoons unsalted butter 1 cup millet 2 cups of boiling water 2 large eggs 3/4 teaspoon salt, plus more to taste 2 tablespoons chopped fresh parsley 8 ounces broccoli, cut into bite-size pieces 1 medium onion, chopped 2 cups shredded green cabbage 2 cloves garlic, minced 1 tablespoon freshly grated ginger 1 tablespoon curry powder 2 large carrots, peeled and cut into 1/2-inch dice 8 ounces small white potatoes, quartered 1/3 cup red lentils 1/2 cup canned chickpeas, drained Freshly ground black pepper Ice water, for bath Raita

Directions

Boil 2 cups of water. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add millet, and saute until golden brown, 2 to 3 minutes, stirring frequently. Add another tablespoon butter and the boiling water to millet; return to a boil. Reduce heat to low; simmer, covered, 25 minutes. Transfer millet to a bowl to cool slightly; tent with foil to prevent from drying out. When cooled, stir in eggs, 3/4 teaspoon salt, and parsley.

Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add broccoli to boiling water, and blanch for 20 seconds, until bright green. Transfer to ice-water bath to cool. Drain, and set aside.

Heat oven to 350 degrees. Melt 1 tablespoon butter in a large saucepan over medium-high heat. Add onion; cook, stirring occasionally, 5 minutes. Add cabbage; cook, stirring occasionally, 3 minutes. Add garlic, ginger, and curry; cook 2 minutes. Pour in 2 cups water, and using a wooden spoon, scrape up any brown bits on bottom of pan. Add carrots, potatoes, lentils, and chickpeas, and bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 minutes. Stir in broccoli; season to taste with salt and pepper.

Place the stew in a 1 1/2-quart ovenproof casserole; cover with millet mixture. Dot millet with remaining tablespoon butter; place on a baking sheet. Bake for 30 minutes, until golden brown and crisp. Serve with raita.

Reviews (2)

 Add Rating & Review     117 Ratings   5 star values:        17    4 star values:        36    3 star values:        46    2 star values:        15    1 star values:        3        

   Martha Stewart Member     Rating: Unrated       02/05/2010   I don't see why you couldn't use quinoa. Just be sure to rinse it before cooking (but it sounds like you're familiar with it, so you probably already knew that)         Martha Stewart Member     Rating: Unrated       01/07/2009   Are there any substitutions for millet? Can quinoa be used?

Reviews (2)

Add Rating & Review     117 Ratings   5 star values:        17    4 star values:        36    3 star values:        46    2 star values:        15    1 star values:        3

Add Rating & Review

117 Ratings 5 star values: 17 4 star values: 36 3 star values: 46 2 star values: 15 1 star values: 3

117 Ratings 5 star values: 17 4 star values: 36 3 star values: 46 2 star values: 15 1 star values: 3

117 Ratings 5 star values: 17 4 star values: 36 3 star values: 46 2 star values: 15 1 star values: 3

  • 5 star values: 17 4 star values: 36 3 star values: 46 2 star values: 15 1 star values: 3

    Martha Stewart Member     Rating: Unrated       02/05/2010   I don't see why you couldn't use quinoa. Just be sure to rinse it before cooking (but it sounds like you're familiar with it, so you probably already knew that)  

Martha Stewart Member     Rating: Unrated       01/07/2009   Are there any substitutions for millet? Can quinoa be used?

    Martha Stewart Member

    Rating: Unrated 02/05/2010

I don’t see why you couldn’t use quinoa. Just be sure to rinse it before cooking (but it sounds like you’re familiar with it, so you probably already knew that)

Rating: Unrated

Rating: Unrated 01/07/2009

Are there any substitutions for millet? Can quinoa be used?

All Reviews for Curry Chickpea Potpie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Curry Chickpea Potpie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest